Simple Spicy Fishball Noodles

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10

min

Preparation

30

min

Cook

Easy

Difficulty

3

Steps

11

Ingredients

Also known as 粿条汤(guǒ tiáo tāng) or kway teow noodles, this noodle dish with bouncy fish balls is a fixture in Singaporean and Malaysian cuisine. Here’s a recipe with a spicy twist!

Let's start cooking!

Fishball noodle soup paste from a blender into pot to fry

Step 1 - Blend and fry spice paste

  • In a blender, add shallots, ginger and garlic. Blend into a smooth paste, adding water as necessary to keep the blender going.
  • In a separate pot on low heat, fry spice paste for 5 minutes, or until fragrant.
Ikan Bilis in fishball noodle stock

Step 2 - Add chicken stock and ikan bilis

  • Add chicken stock, water and ikan bilis into pot with spice paste and let it simmer for 10 minutes.
Blanch fishball and fishcake slices in the fishball noodle soup broth

Step 3 - Blanch ingredients

  • In a separate pot filled with boiling water, blanch noodles and beansprouts for 20 seconds. Remove, drain and set aside.

    Substitute kway teow with noodles such as mee pok or mee kia.
  • Strain the soup into another pot and bring to a boil.

  • In the pot of soup, blanch fish balls and fish cakes for 3 to 5 minutes until they float. Remove, drain and set aside.

    This dish goes especially well with sambal belacan. You can also cook a drier version with ketchup, light soy sauce and a dash of vinegar.

Garnish and serve!

Fishball noodle soup with kway teow topped with bean sprouts and spring onions in a bowl

Add noodles and beansprouts in abowl, then add the fish balls and fish cakes. Ladle hot soup into the bowl and garnish with ½ tsp spring onions. Serve hot.

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